Swiss Chard, Bacon, and Ricotta Ravioli with Tomato Sauce

2 main course servings
  • 3 slices bacon
  • 3 cups chopped Swiss chard, stems discarded, leaves washed and chopped (about 1/2 pound)
  • 1/2 teaspoon minced garlic
  • 1/2 cup ricotta cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 24 won ton wrappers, thawed or pasta dough
  • 1 cup prepared tomato sauce

In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.

Bring a large saucepan of salted water to a gentle boil.

Put won ton wrapper or pasta dough on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise in surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.

Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.

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    Swiss Chard

    Recipe courtesy of Patrick and Gina Neely